Vegan Laksa


For 2 (For 4)

Green Chilli : 2 (4)

Turmeric Root: 1 piece (2 pieces)

Onion: 1 (2)

Lemongrass: 1 (2)

Crushed Garlic: 1 sachet (2 sachets)

Crushed Ginger: 1 sachet (2 sachets)

Rice Ribbon Noodles: 3 packs (6 packs)

Aromatic Spice Blend: 1 pod (2 pods)

Star Anise: ½ pod (1 pod)

Coconut Milk: 1 small can (1 large can)

Lime: 1 (2)

Crispy Fried Onions: 1 pod (2 pods)

Ground Cashews: 1 pod (2 pods)

Carrot: 1 (2)

Mangetout: 50g (100g)

Chestnut Mushrooms: 1 punnet (2 punnets)

Coriander: 1 bunch (2 bunches)

Vegetable Stock Pot: 1 (2)

Nutritional Information:

Per serving: Energy (kcal) 838 Fat 32g of which saturates 20g Carbohydrates 117g of which sugars 13g Protein 24g Salt 4.08g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.


Recipe Description:

Centuries ago, Chinese traders were drawn to the new opportunities available on the coast of modern-day Singapore, Malaysia and Indonesia, some settling down in the area with local wives. These families were the ancestors of the Peranakans, whose cuisine to this day is a unique mix of Chinese and Malay traditions. Laksa is a defining dish of this ‘nonya’ (‘auntie’) food, named as a tribute to the women who have passed down its secrets through the generations. It’s a perfect marriage between the soothing, refined slurp of a Chinese noodle soup and the flavourful punch of Southeast Asian curry pastes, chilli and coconut milk.

  • Preparation time:

    For 2 - 40 minsFor 4 - 45 mins
  • Cooking time:

    For 2 - 45 minsFor 4 - 50 mins